Peter Aitken wrote:

> "sf" > wrote in message
> ...
>
>>I have yet to eat smoked salmon (however lightly smoked)
>>that was called LOX. Is this an East coast thing?
>>
>
>
> Lox is cold-smoked salmon - it is exposed to smoke at low temperature so it
> gets the flavor without being cooked. In my limited experience you are more
> likely to get hot smoked salmon on the west coast - salmon that is smoked
> and cooked.
>
> Peter G. Aitken
>
>
Lox is becoming a big production thing in the Pacific Northwest now.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener